Czelli recipe · Christmas
Bejgli – our master baker’s recipe
No ratings yet — be the first!Short, buttery pastry with a rich walnut filling and a lemony, honey-sweetened poppy seed filling – our master baker's tried-and-tested recipe for the Hungarian Christmas roll. With the Czelli Pull-Apart Brioche flour mix this festive classic is a reliable homemade treat.
- Serves
- 4 rolls
- Baking
- 165 °C
- Baking time
- 25–30 min
Method
11 steps- Rub the flour mix and the butter together in a bowl until crumbly.
- Pour in the cold water and knead into a smooth dough.
- After resting for 10 minutes, divide the dough into four equal pieces (approx. 190–200 g each).
- Meanwhile, prepare the filling to a spreadable consistency.
- Roll out each piece into a rectangle of approx. 30×25 cm.
- Spread with the filling, leaving about 2 cm free on every side.
- Fold in the two shorter sides, then roll up tightly from the longer side.
- Place the rolls on a baking tray lined with baking paper, 5–7 cm apart.
- Brush with egg yolk and leave to rest at room temperature for 2–2.5 hours.
- Then brush with egg white as well and leave to rest for another hour.
- Bake in an oven preheated to 165 °C (top and bottom heat) for 25–30 minutes.
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